Characterization of Bifidobacterium strains for use in soymilk fermentation

International Journal of Food Microbiology

Volumn 39, Issue 3, 1998, Pages 213-219

  Scalabrini, P ^a   Rossi, M ^b   Spettoli, P ^a   Matteuzzi, D ^b  

^a UNIVERSITY OF PADOVA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Galactosidase; Bifidobacterium; Soymilk fermentation

Indexed keywords

ACETIC ACID DERIVATIVE; ALPHA GALACTOSIDASE; HEXANOL; LACTIC ACID; OLIGOSACCHARIDE; PENTANOL; RAFFINOSE; STACHYOSE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; FLATULENCE; FLAVOR; LACTOBACILLUS BIFIDUS; MILK; NONHUMAN; SOYBEAN; STRAIN DIFFERENCE;

ACETIC ACID; ALDEHYDES; ALPHA-GALACTOSIDASE; ANIMALS; BIFIDOBACTERIUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; LACTIC ACID; MILK; OLIGOSACCHARIDES; RAFFINOSE; SOYBEANS;

EID: 0032539670     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00005-1     Document Type: Article

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